By This Ricotta Spinach Quiche balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Ricotta Spinach Quiche captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Ricotta Spinach Quiche becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 9 inch deep dish pie crust (frozen, refrigerated, or homemade)
2 Tbsp butter
1 1/2 cups packed baby spinach leaves
1/3 cup chopped green onions
2 medium cloves garlic, minced
6 large eggs
1 cup heavy cream
3/4 cup ricotta cheese
2 Tbsp grated Parmesan cheese, divided use
1-2 Tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
1/2 tsp onion powder
1/8 tsp ground nutmeg
1 1/2 cups shredded mozzarella or provolone cheese
8-10 cherry tomatoes, halved
PREPARATION STEPS
Preheat the oven to 375°F. Prick the bottom of the pie crust with a fork and bake for 5 minutes.
In a medium-sized skillet, melt butter over medium-high heat
Add spinach and green onions, cooking for 1-2 minutes or just until the spinach has wilted and released juice
Add garlic and cook for 1 minute longer
Remove from heat and set aside to cool slightly.
In a medium-sized bowl, whisk together eggs, cream, and ricotta with basil, salt, pepper, onion powder, and nutmeg
Stir in the spinach mixture, 1 cup of cheese, and 1 Tbsp Parmesan until evenly distributed
Pour into the pie crust.
Use a fork to evenly distribute the spinach. Arrange the tomatoes on top and sprinkle with the reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
Bake for 10 minutes, then lower the oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.
Cool on a cooling rack for at least 15 minutes before slicing.
Prep Time: 10 minutes | Cook Time: 50 minutes | Stand time: 15 minutes | Total Time: 1 hour 15 minutes
Kcal: 418 kcal | Servings: 8 servings
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
